On those nights when I have no idea what I'm going to make as a side, I usually reach for this recipe. It comes together especially quickly when I have a frozen vegetable blend tucked in my freezer, but sometimes I substitute 3 cups of fresh, chopped vegetables instead.
Place the vegetables in a skillet over medium heat, add 1/2 cup water and cook, covered, for 5 minutes. Stir; cover again and cook until tender, 5 more minutes. Drain and discard the water, then stir in the butter, lemon juice and ranch-dressing mix. Cook, uncovered, until the butter has melted and the sauce has heated thoroughly. Serve hot.
From Come Home to Supper (Workman) by Christy Jordan.
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Published on November 10, 2013